Thursday, 16 October 2014

Champion Chicken: The Coop du Monde Battle!

The competition is over and there is a winner! Sharon's Coop du Monde won, although it was very close. So close that we couldn't decide on the day of the competition, so we slept on it and in the morning I claimed victory over Kim.

The video shows the different preparations and talks about the different influences from each nation on the dish.

Switzerland, Ecuador, France and Honduras Together Make a Winning Recipe
You can hear and see both of our processes and influences in the video, but here's the description of mine.
The chicken was browned in coconut oil in a large oven-proof dish; wine and chicken stock (in equal amounts :-)) was added until it covered the chicken. This step brought in influences from two of the countries, Honduras, known for its use of coconuts and France, known for its tradition of cooking chickens in pots (and wine!).

Although the Coop du Monde book includes a stuffing step, I didn't make any for this dish.

I also chose not to add the potatoes to the pot. I used a traditional Ecuadorian recipe for potato pancakes called llapingacho (which you'll hear me mispronounce many times in the video) and stuffed them with Swiss cheese.

Once the chicken was cooked, I took it out of the pot for carving and made a sauce with the juices by adding coconut milk.

I plated the chicken with the llapingacho on the bottom, a chicken breast on the top and spooned over the coconut milk sauce. The dish was garnished in the style of a fanesca, a traditional soup made to celebrate Easter in Ecuador with leftover hearts of palm from Kim's dish, some peanuts and boiled eggs.

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